– Buckwheat, new quinoa
After feeding the peasants of the Andean highlands for millennia, quinoa landed among European city dwellers in the 2010s before being elected “plant of the year” United Nations in 2013. We got hooked on this little gluten free seed that now grows in Anjou. Until it became a subject of ridicule and symbolized bobo, the inevitable “devourer” of the quinoa … Replaced for a while with a small spelled – this seed that gives “peach from hell” in Melenchon – buckwheat. Also gluten-free, but with a more pronounced taste, the small seeds that rise can be eaten on the grill (porridge) or fried; as a condiment (1) or as a side dish for meat or fish.
(1) Breton Gomasio de Röllinger.
– Wild garlic, new basil
The star of summer, basil, this powerfully aromatic herb of Indian origin, accompanies impeccable mozzarella tomato and pesto on large tables. But recently it has been competing with a wild plant with long green leaves resembling a lily of the valley. Wild garlic owes its name to mountain bears, who are the first to eat it when they leave the cave after a long hibernation. The garlic-flavored plant (therefore) appears in the undergrowth in the spring – at the same time as asparagus, which it will cover with sour sauce, for example.